These Thermomix Coconut Biscuits are perfect for a lunchbox treat or after school snack for the kids!
Once you have tried these Thermomix Coconut Biscuits, I guarantee they will quickly become a regular recipe in your kitchen.
These are quite a soft and delicate biscuit, and the mixture will be quite runny when you are placing it onto your baking trays - don't worry they will come together! This recipe makes approximately 18 biscuits if you are using a dessert spoon to measure your mixture, however feel free to make small biscuits (especially if making these for the kids) but make sure you remember to reduce the cooking time.
Thermomix Coconut Biscuits
These Thermomix Coconut Biscuits are perfect for a lunchbox treat or after school snack for the kids!Print Pin Rate
- 125 g of butter - softened
- 125 g of caster sugar
- 2 eggs
- 185 g of self raising flour
- 75 g of desiccated coconut
- Line two trays with baking paper and preheat your oven to 190 degrees.
- Insert your butterfly into your Thermomix bowl and add the butter and sugar. Mix for 30 seconds on speed 3. Scrape down the sides and mix for a further 10 seconds until pale and creamy.
- Add the eggs and mix for 20 seconds on speed 4.
- Add self raising flour and coconut to your Thermomix bowl and mix for 30 seconds using kneading function. If the mixture hasn't quite come together, mix for a further 15 seconds using the kneading function or until combined.
- Use a dessert spoon to place the mixture onto the trays, don't worry, your mixture will be quite runny. Repeat until you have used all of the mixture.
- Place the trays into your pre-heated oven and bake for 15 minutes or until a light golden colour. Remove Nan's Coconut Biscuits from the oven and cool on trays for 5 minutes before carefully transferring to wire racks to cool completely.
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Anna Ferraro says
the dough was too stiff, and the thermo blade wasn't able to turn the mixture. I separated the batch an added milk.
These are delicious, a perfect biscuit to bring to coffee, or serve with a morning tea. They have a gorgeous puffed shape also
I made these but substituted the SR flour with buckwheat flour and 1.1/2 baking powder am gluten intolerant
and baked for that little bit longer. The end result beautiful and crunchy biscuit hubby and myself had to fight over them making more today. thank you.
extremely nice 🙂 ! am not a reviewer in general but these are so lovely and light, deliciously tasty with perfect golden crunch 🙂 did wonder about a spot of vanilla too - did it help ?
That's so great to hear! I'm a massive fan of adding vanilla to cookies for sure!
Cecilia Brooke says
How about a little vanilla essence.
Go for it!
Hi, these biscuits are amazing! So quick and easy to make, and so delicious. Am I able to just double the recipe to make more biscuits?
Lucy Mathieson says
Absolutely!!! So glad you liked them!